Cheesy Baked Eggplant with Pesto

Tender baked eggplant layered with fresh tomato, mozzarella, and flavorful pesto for an easy, healthy Mediterranean-inspired meal. Perfect for lunch or dinner, this dish is both satisfying and packed with flavor.

Ingredients

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Arrange the sliced eggplant on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper.

3. 3

   Bake the eggplant for 20 minutes, flipping halfway through, until tender and slightly golden.

4. 4

   In a baking dish, layer the baked eggplant with slices of tomato, mozzarella, and dollops of pesto.

5. 5

   Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.

6. 6

   Sprinkle grated Parmesan cheese over the top layer.

7. 7

   Bake in the oven for an additional 10-15 minutes until the cheese is bubbly and golden.

8. 8

   Let cool for a few minutes before serving.

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